Sweet and sour lotus root slices(tang cu ou pian )

Sweet and sour lotus root slices

Introduction:

"This dish is based on sweet and sour tenderloin, but for the sake of health, it doesn't need frying. Sweet and sour appetizer, crisp and refreshing, very suitable for summer consumption. Because lotus root has a good function of removing silt, there is a folk saying that "new lotus root is better than Taiyi". Lotus root is not only rich in nutrition, but also easy to digest. It has the effect of nourishing blood, stopping bleeding, regulating the middle and appetizing. In fact, it is an ideal nutrient for the old and young. Because of its cool properties, summer food can clear away heat

Production steps:

Step 1: peel and slice the lotus root.

Step 2: soak the cut lotus root slices in water and drop a few drops of vinegar.

Step 3: mix sugar and vinegar with water to make sweet and sour juice.

Step 4: wash the seedless jujube and set aside.

Step 5: blanch lotus root in boiling water and take it out.

Step 6: pour the sweet and sour juice into the pot and boil.

Step 7: add lotus root and red dates.

Step 8: stir fry over high heat until the soup is thick and then out of the pot.

Materials required:

Fresh lotus root: 300g

Red dates: moderate

Sugar: two tablespoons

White vinegar: right amount

Note: add a few drops of vinegar in the water to soak lotus root, so that lotus root can keep white as jade without changing color.

Production difficulty: simple

Technology: seasoning

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Tang Cu Ou Pian